• Loaded with eggs, meat, vegetables, and cheese, a hearty breakfast burrito seems like the perfect way to start the day on the right foot. But with all those components, burritos can be time consuming to prepare. Few of us have time to spare in the morning, so we wanted to come up with a simple, easy-to-prepare burrito. Here’s what we discovered: shopping list
  • Cook the components together in the same pan. Use a nonstick skillet large enough to accommodate all the ingredients. shopping list
  • Cook the sausage and vegetables together and remove them from the skillet before cooking the eggs. shopping list
  • Don’t overstir the eggs. Use a heatproof rubber spatula to push, lift, and fold the eggs back and forth across the skillet. shopping list
  • For the best flavor, track down Mexican chorizo, a spicy, garlicky fresh sausage. shopping list
  • “Steam” the tortillas in the microwave to prevent them from ripping when you roll the burritos. shopping list
  • Assembling Breakfast Burritos shopping list
  • 1. Spread a portion of the filling in a line across each tortilla, just off center. shopping list
  • 2. Fold the sides of each tortilla over the filling, then roll the bottom edge of the tortilla tightly up over the filling and continue to roll into a burrito. shopping list
  • Folding Scrambled Eggs: shopping list
  • As the eggs cook, gently push, lift, and fold them from one side to the other, using a wooden spoon or heatproof spatula, until large, airy curds have formed. shopping list

How to make it

  • If chorizo is unavailable, you can substitute andouille, kielbasa, or hot Italian sausage. We found the burritos were easiest to eat when sliced in half. That said, they could also make a convenient meal on-the-go if left whole and wrapped tightly in foil. Whole, lowfat, or skim milk can be substituted for the half-and-half.
  • 8 large eggs
  • 1/4 cup half-and-half
  • 1/2 teaspoon table salt
  • 1/8 teaspoon ground black pepper
  • 2 teaspoons vegetable oil
  • 6 ounces chorizo sausage , chopped medium
  • 1 red onion , chopped fine
  • 1 red bell pepper , stemmed, seeded, and choppd medium
  • 1 jalapeno chile , stemmed, seeded, and minced
  • 1 tablespoon unsalted butter
  • 6 ounces cheddar cheese , shredded (1 1/2 cups)
  • 3 scallions , sliced thin
  • 6 flour tortillas (8- to 9-inch)
  • 1 cup sour cream (optional)
  • 1 cup salsa , jarred or fresh (optional)
  • 1. Whisk together the eggs, half-and-half, salt, and pepper. Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the chorizo and cook until lightly browned, about 1 1/2 minutes. Add the onion, bell pepper, and jalapeño and continue to cook until they have softened and are beginning to brown, about 5 minutes. Transfer the chorizo mixture to a medium bowl and cover to keep warm. Wipe the skillet clean and return to the heat. Melt the butter in the skillet, swirling to coat the pan. Add the eggs and cook while gently pushing, lifting, and folding them from one side of the pan to the other until they are nicely clumped, shiny, and wet, about 2 minutes (see photo). Quickly fold in the cheddar and scallions, then remove the mixture from the pan. Fold in the chorizo mixture.
  • 2. Place each tortilla between sheets of paper towels and microwave on high until the tortillas are hot and steaming, 30 to 60 seconds. Distribute the eggs evenly among the tortillas and, as shown in the photo, roll into burritos. Slice the burritos in half and serve, passing the sour cream and salsa (if using) separately.

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